Pork Chops with Apples & Creamy Bacon Cheese Grits

Honestly. I was trying to figure out what to say at the beginning of this recipe (which is actually two recipes in one) but there’s just too much to cover. The grits alone will send you both into orbit and to confession.

And that’s when you know something’s really good.

Oh, and I was going to do a play on Peter Brady and call this Pork Chops and Apple Sauce (not applesauce; Apple Sauce) but I didn’t want to feel that horrible feeling I’ve been feeling lately whenever I make a pop culture reference from the late sixties/early seventies and I’m met with crickets because the people around me are too young with dewy skin to know what I’m talking about. I’ve noticed it’s happening more and more lately.

Whew. It’s a good thing I didn’t make the Peter Brady reference, isn’t it?

Anyway, back to the dish: It was perfectly delicious in mid-August, it’ll be even more so this fall. Flavorful, hearty, and oh, so satisfying. Let’s make it together!

THE GRITS

First, we’ll make the unbelievably ridiculous grits, where ridiculous means miraculous. Chop up an onion.

Cut several slices of regular bacon into 1/2-inch pieces.

Saute the bacon for a couple of minutes to render some of the fat…

Then throw in the onions.

Stir this around and cook it for a few minutes over medium heat, until the onions are soft and the bacon is chewy but not crisp.

Your kitchen smells really good right now. This is normal.

Now. I want you to look at these beautiful stone-ground grits. Helene brought them to me from Charleston on her recent trip to the Lodge for her macaron workshop, and I think they might be the most beautiful grits I’ve ever seen in my life.

They certainly make the cardboard cylinder of quick grits in my pantry feel a little silly right about now.

Charleston grits. Find them. Cook them. Savor them. Soon.

And don’t get me wrong, I love all grits. People in Charleston might disown me when I say this, but I’ll eat quick grits any day of the week and eight times on Sunday.

But if I had these grits in front of me, I’d choose them first every time.

To two cups of dry grits, add four cups of low sodium chicken broth and two cups of water.

Bring it to a boil, then reduce to a simmer and cook, covered, for about 30 to 35 minutes, stirring to keep any from sticking to the bottom of the pot.

WARNING: What you are about to see may shock you.

It certainly shocked me, and I’m the one that poured it in.

Add in a little heavy cream.

I mean a lot of heavy cream.

So basically, I’m out of control. But in a really good way! Now just cover the pot again and simmer on very low heat for 20 minutes, stirring occasionally. And watch during the cooking process to make sure the liquid level is okay; if the grits start to get low on liquid, just add in a little warm broth.

And that’s when it’s time to dump in the grated cheese. Monterey Jack, farmer’s cheese…any creamy cheese will do.

The good news is, these grits have bacon, cream, and cheese in them. The bad news is…these grits have bacon, cream and cheese in them.

But a little goes a long way!

Okay, stick the lid on the grits and just keep them warm. It’s time to make the pork chops.

(A note about the grits: you really have to try them. They turn out just right. The stone ground grits are substantial enough to hold together and really keep their texture, even with all the cream and cheese.)

THE PORK CHOPS

Start by chopping two apples: cut around the core…

Then cut the pieces into strips and dice ’em up.

Heat up a heavy skillet and melt a little butter with some olive oil.

Salt and pepper some boneless pork chops. Not too thick, not too thin. Right in the middle.

Place them into the hot butter/oil.

Saute them until golden brown on both sides.

This’ll take about 2 minutes per side, then you just need to remove them from the pan and set ’em on a plate.

Then–this is very, very important–you need to go eat four spoonfuls of grits.

Go ahead. You have time.

When you return from the grit-fest, throw the diced apples into the skillet.

Stir ’em around for a minute and start the cooking process…

Then pour in some white wine…

And some apple cider vinegar.

Let it bubble and cook for a couple of minutes, allowing the liquid to reduce by about half.

While this is happening, give the grits another taste to make sure they’re not poisonous.

You owe it to your loved ones.

Next, reduce the heat a bit and pour in some real maple syrup.

Mmmm. Immediately smells divine.

Let this bubble up and cook for a minute or two. Add a dash of salt.

Then turn down the heat…

And slide in the pork chops, making sure to get all the juices from the plate.

Never leave the juices on the plate.

Never, ever, EVER!

Work the apples around the chops a bit, getting them as “submerged” in the cooking liquid as possible. Then just cover the skillet and let this simmer for another 10-20 minutes.

Now, obviously, you can overlap the cooking of the grits and the cooking of the pork chops. I showed the two recipes separately to make it simpler, but I was overlapping the heck out of them.

TO SERVE

To serve up this luscious ridiculousness (ridiculous lusciousness? I’m starting to lose track), grab a big spoonful of grits.

(Look at that beautiful texture. Cain’t get that with quick grits. Remind me I said that next time I break out the cardboard cylinder, okay?)

Spoon the grits onto a plate…

Then lay a pork chop onto the grits and spoon plenty of apples onto the plate, along with some of the sauce.

Look at that. Beautiful. And so flavorful and special and satisfying. And the pork chops and apple-maple sauce would be delicious on mashed potatoes or buttered egg noodles, of course. But with these grits?

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.

Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.

Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes.

Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.

Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.

Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes.

Serve pork chops on top of a generous helping of Creamy Cheese Grits (mashed potatoes are good, too) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.

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Comments

Before you use all those grits up, you must make shrimp and grits with them. Then you’ll really be experiencing a Charleston dish.

Christine

Before you use all those grits up, you must make shrimp and grits with them. Then you’ll really be experiencing a Charleston dish.

Pat

Oh, the pork chop recipe is devine! But the grits recipe is an absolute abomination. You can’t do that. It will end up in yuck.

Pat

Oh, the pork chop recipe is devine! But the grits recipe is an absolute abomination. You can’t do that. It will end up in yuck.

http://chocolateandcarrots.com Caroline @ chocolate and carrots

If I ate pork, this would be MY kind of dish. Yummmm! 🙂

http://chocolateandcarrots.com Caroline @ chocolate and carrots

If I ate pork, this would be MY kind of dish. Yummmm! 🙂

Meme

Yumm. Bought chops this weekend and going to try this baby.

Meme

Yumm. Bought chops this weekend and going to try this baby.

http://www.bitesizewords.com jess

pork, following this blog from hong kong, and if its one thing we love here is pork. gotta give this one a try!

http://www.bitesizewords.com jess

pork, following this blog from hong kong, and if its one thing we love here is pork. gotta give this one a try!

http://www.howsweeteats.com Jessica @ How Sweet

These grits… oh my!

http://www.howsweeteats.com Jessica @ How Sweet

These grits… oh my!

http://www.fromsingletomarried.com Tabitha - From Single to Married

Wow – yum is right!

http://www.fromsingletomarried.com Tabitha - From Single to Married

Wow – yum is right!

Peg

Looks fabulous! Not long ago, I learned to add the heavy cream to grits. YUM!! Just one question about the pork chop recipe. Is that red wine vinegar or apple cider vinegar?

Thanks!
Peg

Peg

Looks fabulous! Not long ago, I learned to add the heavy cream to grits. YUM!! Just one question about the pork chop recipe. Is that red wine vinegar or apple cider vinegar?

Thanks!
Peg

http://thecountrykitchen.blogspot.com Nicole Glover

Oh my, oh my, oh my! Now I have supper planned. Thanks Ree!

http://thecountrykitchen.blogspot.com Nicole Glover

Oh my, oh my, oh my! Now I have supper planned. Thanks Ree!

http://thismamasheart.blogspot.com Melinda

Oh man, bacon and cheese with grits? Even my “I’m from Colorado, how the heck did I end up in the south and what is this weird stuff you keep calling grits” husband would eat that. Can’t wait to try this one.

http://thismamasheart.blogspot.com Melinda

Oh man, bacon and cheese with grits? Even my “I’m from Colorado, how the heck did I end up in the south and what is this weird stuff you keep calling grits” husband would eat that. Can’t wait to try this one.

http://www.milkcansanscakepans.blogspot.com Rahael

Oh man this is perfect!
Pork, apples and creamy grits…heaven!

I have never added heavy cream to grits..obviously I have not lived:).

http://www.milkcansanscakepans.blogspot.com Rahael

Oh man this is perfect!
Pork, apples and creamy grits…heaven!

I have never added heavy cream to grits..obviously I have not lived:).